Chop, Dessert, Food, Healthy Eating

GRILLED PRAWN SUYA SALAD

Suya is a very popular street food in the region of Nigeria and other West African countries. It’s usually chicken beef or other meats well seasoned with spices and fire grilled or so to say.

I can remember the day i went out with my cousin to get something and then found this mouth savory dish, oh my! i wish you were there to see it, i couldn’t help myself, here was I standing there and admiring it and they really got me hooked! Yes it did. I bought it and thought of how to prepare it one day all by myself. And oh yesssss! The day finally came, now i’m happy i can make it all by myself. so i decided to share it with you all. Without wasting much of your time, sit tight while i proceed.

Next to a bar, is usually a suya stand. That’s a good and ideal business strategy for local suya vendors. With drinks flowing, so does traffic to the suya stand. It has that perfect heat to clear that unwanted hangover.

RECIPES FOR THE SUYA

i. Shrimps (peeled and De-veined

ii. 1 Tablespoon Suya pepper

iii.  onion powder

iv. 2 Tablespoon garlic infused olive oil

v. 4 bamboo skewers

RECIPES FOR THE VINAIGRETTE

i. 3 tablespoons olive oil

ii. 1 Tablespoons honey balsamic vinegar (or vinegar of your choice)

iii. 1 Tablespoon minced parsley

iv. 1 Teaspoon minced garlic

v. 1 teaspoon stone ground mustard

vi. Pinch of salt (kosher)

vii. Freshly ground black pepper (little amount)

RECIPES FOR THE SALAD

i. mixed greens (Such as Cabbage and Lettuce)

ii. Couscous (cook as directed)

iii. Frozen Sweet Corn

iv. 3 Plum Tomato

v. 1 bulb Cucumber

PROCEDURES 

  1. Preheat oven to 400, toss the corn with olive oil. Bake for 15 minutes or until golden brown and crispy. Rinse the shrimp with clean water and pad dry with a clean kitchen towel. grease with 1-2 teaspoon of olive oil, Mix thoroughly and thread 3-4 shrimp on the skewers.
  2. Mix the Suya dry rub with powdered onions, when done, Use this to coat the shrimp on the skewers. On a top grill preheated to medium-high ( charcoal grill preferable), sprinkle the olive oil. Grill shrimps on each side for about 3 minutes or until it is cooked.

SALAD PROCEDURES

  1. Tear in piece the lettuce leaves, spinach, rocket and chop the cabbage in bite-sized pieces and transfer them to a large salad bowl.
  2. 2.  Add the cucumber, tomatoes, onion and corn. Sprinkle with the oil, vinegar, salt and pepper toss to combine. Set aside

VINAIGRETTE PROCEDURES

  1. In a clean jar, add all the recipes, tight the lid, shake the jar till  the recipes blend.
  2. Taste and adjust seasonings if desired. Add to salad, toss, and serve.
  3. If you have leftover of the dressing, seal it in the jar and refrigerator for 2 – 3 days.

Hurrah! That’s It

Serve in separate bowls topped with shrimp skewers. Extra vinaigrette over skewers is always delicious. But you can skip it you don’t want it.

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Dessert, Food, Healthy Eating

SHABBAT FISH (MOROCCAN FISH)

Hello Readers, I welcome you all to this
wonderful site.

Today I will be taking us to the Northern part
of Africa, Morocco to be
specific. The cuisine you are about to learn is
called “Shabbat
Fish”.

Moroccan cuisine is influenced by Morocco’s
interactions and exchanges with
other cultures and nations over the centuries.
Moroccan cuisine is typically a mix of Arabic, Andalusia, Berber and Mediterranean cuisines
with a slight European and Sub-Saharan
influence.

Morocco produces a large range of
Mediterranean fruits and vegetables and
even some tropical ones. Common meats
include beef, goat, mutton and lamb,
chicken and seafood, which serve as a base
for the cuisine. Characteristic flavourings include lemon pickle, argan oil, cold-pressed, unrefined olive
oil and dried fruits. Mediterranean Cuisine in general, the staple ingredients include wheat, which is used for bread and couscous, and olive oil, the third Mediterranean staple, the grape, is eaten as a
dessert, though a certain amount of wine is made.

Moroccan Shabbat Fish is a traditional delicacy, mostly prepared on occasions such as Shabbat

YIELDS: 6 SERVINGS

CULINARY TRADITION: MIDDLE EASTERN

PREPARATION TIME: 10 MINUTE

COOKING DURATION: 1 HOUR OR LESS

RECIPES

i. 1 cup water
ii. 1/4 cup olive oil
iii. 3 large tomatoes, (diced in small quantities)
iv. 1/2 teaspoon red pepper flakes to taste
v. A pinch of grinded cloves
vi. 3 bays leafs
vii. 1 tablespoon paprika
viii. 8 cloves garlic
ix. 1 bunch flat parsley
x. 1 bunch cilantro (small)
xi. 1/2 preserved lemon, (only the skin, well rinsed)
xii. 1 red pepper, (wash and slice thin lengthwise)
xiii. 8 pieces salmon fillet (or any fish of your
choice)
xix. 2 pounds mock shrimp
xx. 1 tablespoon cumin
xxi. Tumeric (amount of your choice)

PROCEDURES
1. Wash your hands very well with moisturizing
soap and dry well. In a large deep skillet, add 1/4 cup of the canola oil and heat up for a couple of minutes over medium heat.

2. In another small bowl mix paprikas, cumin, water,
tomato paste, and salt. Place filets skin down on the sliced tomatoes, then spread evenly on each fillet the spice “paste” then bring to a boiling point.

3 Meanwhile, coarsely grind in the garlic, parsley, cilantro, and preserved lemon in a food
processor using the pulse button. Add the round mixture to the pan and stir very well.

4. Add the red pepper and the fish bring to boil. Reduce the temperature to medium heat and cook, cover for 10 minutes. In a separate bowl combine the remaining
oil, paprika, turmeric, salt and cilantro. Dip each fish fillet and coat well with the mixture.
Add the fish fillets to the sauce on the. Scrape out
the remaining of the mixture from the bowl on top of the fish fillets, cover with a lid and cook for
approximately 10 minutes or until the fish is cooked.

5. Serve hot or at a room temperature, topping each servings with the sauce.

HAPPY COOKING!

See you all next week. But at the main time get ready for FRUANVE SATURDAY. which is coming up tomorrow.

Cheers

Dessert

CHEESE QUESADILLAS

A good 01 grilled cheese sandwich can sure hit the spot. The spot it hits is nothing else than the waist. Two slices of American cheese, two slices of white bread and 2tablespoon of butter add up to a hefty 27gramme of fat.
These South Western styles of quesadillas are a healthier alternative, plus they are well packed with the bright flavours of Salsa, Olive and two cheese.

STANDARD RECIPES: 414 Calories
27gramme Fat (59% of Calories)
FAT-TO-FIRM MAKEOVER: 134 Calories
3.9gramme Fat (26% of Calories

MAKES:
2 servings
TOTAL PREPARATION TIME:
20 minute.

When you hear the word Cheese Quesadilla, what should come to your mind is,
i. What kind of cheese used is in a quesadilla?
ii. What are the recipes needed in making it?
iii. How can one make cheese quesadillas?

Not to worry, I’m here for that. Just pay attention, sit back relax while I take you down to today’s article.

1. WHAT KIND OF CHEESE IS USED IN A QUESADILLA?
The answer is: Monterey Jack
Why Monterey Jack? Because it is a superlative melting cheese, at the same time it’s as bland as One Direction. Combine it with some cheddar. Cheddar cheese is way too greasy to use in quesadillas all by itself but adds some much-needed assertiveness to the Jack when combined.

2. WHAT ARE THE RECIPES NEEDED IN MAKING IT?
The recipes needed in making this mouth savoury dish are as follows
i. 2 tablespoons shredded reduced fat Cheddar Cheese
ii. 2 tablespoons shredded reduced fat hot- pepper Monterey Jack Cheese
iii. 1 tablespoon thinly sliced Scallion’s
iv. ¼ tablespoon chilli powder
v. ½ cup warm salsa (for garnishing)
vi. 1 tablespoon chopped or sliced black olives
vii. 1 tablespoon chopped canned green chilli peppers (ensure you wear a plastic glove when handling it)
viii. 2 fat-free tortilla flour (8 diameters)

Now the final question and the final stage of this article

3. HOW CAN ONE MAKE CHEESE QUESADILLAS?
You can simply make this mouth savoury dish by following this simple procedures/step
1. Preheat oven to 350 degrees, Brush on a little bit of olive oil just enough to cover tortilla. Flip and put oil side down on the un-greased baking sheet. Then start folding the tortillas in half over the cheese to make a half-moon. After that,
2. In a clean medium non-stick skillet over a medium-low heat, place the already mixed tortilla in the skillet.
3. Quickly sprinkle with the Cheddar Cheese, Monterey Jack, peppers, olives, scallions and chilli powder.
4. Top up with the second tortilla, using a spatula to gently press to combine the layers.
5. Cook for 3-4 minutes per side or until it becomes lightly browned and the cheese is well melted. (If much repeat same process till they are all finished). Cool slightly and cut into wedges. Serve with the Salsa.
Enjoy your well made Cheese Quesadillas.

Dessert, Food, Snacks

RICH CHOCOLATE PUDDING

What do we mean by the word chocolate pudding?

When we call the name chocolate puddings it simply means, a class of dessert with chocolate flavors. There are basically two types of chocolate puddings.
1. Boiled and Chilled Dessert version. Has the texture of a starch and custard, and it is mostly eaten in Canada, South-East, U.S and in Sweden.
2. Steamed/Baked version. This has a texture of a cake and it is popular in the U.K, New Zealand and Australia.
Chocolate pudding is a relatively light dessert in comparison to others.
Chocolate puddings are usually made with milk, sugar, flavored with vanilla and chocolate. It is thickened with corn starch or flour. But most people prefer using egg in making their chocolate puddings. Let me show us how to make this dessert without add egg to it.
Here is a creamy dessert that tastes sweet on the lips but it won’t cling to your hips. Lol! For a slimmer pudding, replace the low-fat milk with slim-milk. You can as well replace the sugar with honey.
NUTRITIONAL FACTS:
Calories 192
Calories from fat 6.2g (29%)
Total fat 129
Saturated fat 3.7g (26%)

RECIPES
i. 6 strawberries for garnishing (optional) 2 cups low fat milk (1%)
ii. 2 tablespoon of sugar or honey
iii. 1 tablespoon corn starch
iv. 1 tablespoon cocoa
v. 1 teaspoon vanilla
vi. 1 square (1ounce) semi sweet chocolate (finely chopped)
vii. 1 banana for garnishing (optional)
viii.
ix. 1 cup non-fat whipped topping for garnishing (optional)

PROCEDURES
1. In a medium clean sauce pan, whisk together the milk, sugar or honey, corn starch and cocoa until the blend well. Then whisk over medium heat until the mixture comes to a boil.
2. Get the sauce pan off the heat, stir in the chocolate, over a low heat slowly bring the mixture to boil. Stir continuously and allow it to boil for 2 minutes before adding the vanilla. Stir again.
3. Spoon in the puddings into four 6 ounce dessert glasses or custard cups, cover it with a plastic wrap (be sure that the plastic touches the surface of the pudding to prevent a skin from forming).
4. Refrigerate it for at least 1-2 hours or until it becomes well chilled, then serve it.
To enjoy this dessert, you need to serve it well garnished with banana, whipped topping and strawberries (though it is your choice to choose what to serve or garnish it with).

N/B:   SERVINGS PER RECIPE: 4